Sloppy Cubanos
From lizzconn 13 years agoIngredients
- 1 tablespoon extra-virgin olive oil (EVOO) shopping list
- 1/4 to 1/3 pound chorizo, casing removed, finely chopped (about 1 cup) shopping list
- 1 pound ground pork shopping list
- 1 onion, finely chopped shopping list
- 2 cloves garlic, grated or finely chopped shopping list
- 2 teaspoons paprika (about 2/3 palmful) shopping list
- 2 teaspoons ground coriander (about 2/3 palmful) shopping list
- 1 teaspoon allspice (about 1/3 palmful) shopping list
- salt and pepper shopping list
- 2 tablespoons brown sugar shopping list
- 1 tablespoon worcestershire sauce (eyeball it) shopping list
- Grated peel and juice of 1 lime shopping list
- 1 cup chicken broth shopping list
- One 8-ounce can tomato sauce shopping list
- 4 Portuguese rolls or submarine rolls, split shopping list
- 4 deli slices swiss cheese shopping list
- 3 to 4 large dill or half-sour pickles, chopped shopping list
- 1 bag plantain or other chips shopping list
How to make it
- In a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook, stirring, until browned, 2 minutes. Add the pork and cook, crumbling it with a spoon, until browned, 3 to 4 minutes. Stir in the onion, garlic, paprika, coriander and allspice; season with salt and pepper to taste and cook for 5 minutes. Add the brown sugar, Worcestershire sauce, lime peel and lime juice and mix well; stir in the chicken broth and tomato sauce and simmer for a couple of minutes.
- Lightly toast the rolls under the broiler. Pile the meat mixture onto the roll bottoms. Cover with the Swiss cheese and broil until melted, about 30 seconds. Scatter the pickles on the sammies, cover with the roll tops and serve with the plantain chips alongside
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